Sugar syrup is a staple of cocktails and sorbet bases. It’s super easy to make and can be stored in the fridge. 1:1 hot-process simple syrup should last around 1 month, while 2:1 syrup should last 6 months.
According to Food Republic: simple syrup is generally found in two strengths: Equal parts sugar and water, the most common strength in U.S. bars, is referred to as “one-to-one” (1:1).
Two parts sugar to one part water is referred to as 2:1, which is the standard syrup in U.K. bars. In the U.S. to 2:1 syrup is more commonly referred to as “rich simple syrup.”
- 250g caster sugar
- 1 cup (250g) water
- Combine water and sugar in clean, dry saucepan.
- Using a metal spoon, Stir over low heat until all sugar dissolves into water.
- Once dissolved, increase heat until mixture boils.
- Boil for 2 to 3 minutes. The longer you boil it the thicker the syrup will become.
- Place in sealed container in freezer until ready to serve. (WARNING – it is very hot).
- Place in a sterilised, air-tight container.
- Store in fridge and use as needed.
While the ChefSteps site covers a bit more of the science if you’re interested.